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Learners combine different plant solutions -- made from fruits, vegetables, and flowers -- with equal amounts of vinegar (acid), water (neutral), and ammonia (base).

In this activity, learners will explore vegetative propagation while preparing food scraps to grow into plants.

In this activity (on pages 10-15), learners investigate starch in human diets and how plants make starch (carbohydrates) to use as their food source.

In this experiment related to plant biotechnology, learners discover how to prepare and load an electrophoresis gel.

In this chemistry challenge, learners work to figure out which of four juices are real, and which is just food coloring and sugar.

This activity provides an opportunity for learners to observe and examine how carbon dioxide, water, and light produce glucose/starch through a process called photosynthesis.